When we lived in Scotland, Stephen and I would make Chili a couple of times a month in the fall and winter.

It was quick and comforting, and the perfect meal for a cool (or freezing) winter’s night.

 

Now that the temps in LA have finally cooled, and by cool I mean around 60 degrees F, we felt like it was time to bust out a chili recipe, but kicked up a notch with some leftover brisket.

 

If you have never had brisket, it is the meat cut from the breast or lower chest of a cow.

It is a big slab of meat (hehe) and is best cooked low and slow so that it falls apart.

 

You can either cook the brisket in a slower cooker, or in the oven, but either way it has a roughly 4-8 hour cook time.

You can pop it in the slow cooker or oven and go about your day and let it do its magic.

 

You are usually left with a ton of brisket, so we decided to take the rest and make it into a chili.

 

You can make a brisket chili where you basically put all of the below ingredients in a slow cooker, but I prefer to cook the meat separate because I like to shred it and get rid of all of the fat before adding it into the chili.

 

Here is the recipe.

Enjoy!

 

Brisket:

4-5 lb fresh beef brisket (although any size will be fine)

1 tsp salt

1/2 Cup Ketchup

1/4 Cup white vinegar

1 Tablespoon Worcestershire sauce

1 1/2 teaspoon liquid smoke

1/4 teaspoon pepper

1 packet onion soup mix

1 jar Chili Sauce

2 Cups Beef or Chicken Broth

1 Bay leaf

Oven:

Heat oven to 325 degrees (unless putting in slow cooker)

Rub surface of beef with salt.  Place in ungreased rectangular pan, 13 x 9 x 2 inches.

Mix all ingredients and pour over beef.

Cover and bake about 3-4 hours or until beef is tender

Slow Cooker:
but it in the slow cooker on low for 8-9 hours

Chili:
1 box of Passata (strained tomato puree)
2 tablespoon cumin
2 tablespoon dried oregano
2 tablespoons tapatio (or any type of hot sauce)
2 tablespoons paprika
2 tablespoons chili powder
1 can Kidney beans
1 can Black beans
1 can Pinto beans
1 cube beef bouillon
1/2 cup-1 cup vegetable stock (depending on how thick or thin you want the chili sauce to be)
1 tablespoon garlic powder
I small can of corn

Directions:
Shred the brisket (at least 2lbs worth)
put it in a slow cooker with all of the chili ingredients and cook it low and slow for a couple of hours.
Add water as needed to thin out the chili.

Easiest thing ever right?

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